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Double Crust Apple Pie

  • 2 h 15 m
  • ·
  • 8 Servings
  • ·
  • Print


- 8 Servings +

    Pie Crust
  • Apple Pie Filling


In a food processor combine all dry ingredients, pulse to combine. Add butter, pulse until butter is in pieces about the size of a pea, add water and lemon juice. Pulse just until dough forms into a ball and pulls away from the side.

Remove from processor; divide dough into two flat discs. Wrap in plastic wrap and let refrigerate for at least an hour or two days in advance.

While pie dough is chilling, prepare pie filling. In a large bowl mix together apples, honey, brown sugar, cornstarch, lemon juice and cinnamon.

Once dough is chilled, roll out discs into 13-inch circles, about 1/8-inch thick. Place one rolled out dough into a 9-inch pie plate. Add filling to pie plate, it will be heaping but it will shrink down once baked. Place remaining rolled out dough on top. Trim any excess dough on the edges, leaving a 1-inch border. Pinch dough together and then crimp edges. Make 5 slits on top of the pie in the shape of a circle, to let steam release while baking. Let pie chill in the refrigerator for at least 30 minutes before baking. Once pie is chilled, brush top with cream or milk.

Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 1 hour and 15 minutes, or until pie is golden and apples are tender when poked with a cake tester or toothpick through the slits. Remove from oven and let cool on a baking rack.

Serve warm or at room temperature with whipped cream or ice cream.

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